Frittata With Creole Sauce Recipes

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CREOLE FRITTATA



Creole Frittata image

"Frih-TAH-tuh," a spiced-up Italian omelet you'll like "a lotta"!

Provided by Pillsbury Kitchens

Categories     Breakfast

Yield 4

Number Of Ingredients 14

1/3 cup uncooked regular long-grain white rice
2/3 cup water
6 eggs
1/4 cup milk
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 tablespoon oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1 garlic clove, minced
1 medium tomato, seeded, chopped
2 oz. (1/2 cup) shredded mozzarella cheese

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in medium bowl, combine eggs, milk, basil, salt and hot pepper sauce; mix well. Set aside.
  • Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 3 minutes. Add cooked rice and tomato; mix well.
  • Reduce heat to low. Pour egg mixture into skillet. Cover loosely; cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • Sprinkle frittata with cheese. Cover; cook 1 to 2 minutes or until cheese is melted. To serve, cut into 8 wedges.

Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 330 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 460 mg, Sugar 4 g

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 10

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Steps:

  • Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams

CHEESY CREOLE BREAKFAST SKILLET



Cheesy Creole Breakfast Skillet image

Provided by Kardea Brown

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 26

1 1/4 cups mayonnaise
1/4 cup Creole or spicy mustard
1 1/2 teaspoons Cajun seasoning
2 teaspoons sweet paprika
1 tablespoon minced dill pickle
1 tablespoon hot sauce
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
2 teaspoons minced chives
1/2 pound medium shrimp, peeled and deveined
2 1/2 teaspoons Miss Brown's House Seasoning, recipe follows
2 tablespoons unsalted butter
1/2 medium onion, chopped
1/2 medium green bell pepper, seeded and chopped
1/2 medium red bell pepper, seeded and chopped
6 ounces andouille sausage, sliced 1/4-inch thick
1 clove garlic, minced
6 large eggs, beaten
1/4 cup whole milk
1/2 cup shredded white Cheddar
2 tablespoons thinly sliced green onions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
  • For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
  • Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
  • Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
  • Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

FRITTATA WITH DIJON-HOLLANDAISE SAUCE



Frittata With Dijon-Hollandaise Sauce image

Make and share this Frittata With Dijon-Hollandaise Sauce recipe from Food.com.

Provided by Bobbie

Categories     Breakfast

Time 2h

Yield 6 serving(s)

Number Of Ingredients 18

1 (8 ounce) package cream cheese, softened
1/2 cup flour
1 dozen egg
1 red onion
5 garlic cloves
3 zucchini
4 chanterelle mushrooms
1 yellow sweet pepper
1/4 cup fresh basil leaf, chopped and loosely packed
1/4 lb swiss cheese, grated
3/4 teaspoon salt
1/4 teaspoon white pepper
3 egg yolks
1/2 lemon, juice of
1/4 teaspoon salt
2 dashes cayenne pepper
1/4 cup unsalted butter, softened
2 tablespoons coarse-grain Dijon mustard

Steps:

  • Greast 12" tart pan with removable bottom.
  • Preheat oven to 300.
  • Whip together cream cheese, flour and eggs. Set aside.
  • Chop finely, process, or grate: red onion, garlic, zucchini, chanterelle mushrooms, yellow sweet pepper, and fresh basil leaves.
  • Place mixture into a cloth napkin and squeeze out all excess moisture. Then place mixture into large mixing bowl.
  • To the cream cheese mixture, add 8 more eggs, the grated Swiss cheese, salt and white pepper. Whip together well.
  • Add cheese-and-egg mixture to mixing bowl of chopped vegetables. Blend well. Pour batter into the prepared pan.
  • Bake at 300 for 1 hour. Just before the Frittata comes out of the oven, prepare the sauce.
  • DIJON-HOLLANDAISE SAUCE:.
  • In a double boiler, whip egg yolks and lemon juice until mixture has a custard-like consistency. Add salt, white pepper, and cayenne pepper.
  • In a separate pan, melt butter, then add it very slowly, a few drops at a time, to the egg uolk mixture, whipping constantly.
  • Add mustard, blend well.
  • Top Frittata with Dijon-Hollandaise Sauce.

Nutrition Facts : Calories 506.8, Fat 37.5, SaturatedFat 20.1, Cholesterol 545.9, Sodium 732, Carbohydrate 20.1, Fiber 2.4, Sugar 4, Protein 23.9

GRAIN FRITTATA WITH CHILE, LIME AND FRESH HERBS



Grain Frittata With Chile, Lime and Fresh Herbs image

You may think of frittatas as leftovers' idea of heaven, but is it yours? For a frittata to look forward to, throw in leftover grains: The result is something like a Spanish tortilla, pleasingly dense, but with more bounce. Add an acid, like lime, and umami, like fish sauce, which melts into an underlying savoriness when warmed. Whatever you do, don't turn on the oven for this. Instead, stir the frittata on the stove and all but the top will set - nothing a few minutes covered can't fix (no precarious flip!). Finally, put a salad on top. The herby one here adds pep to the substantial frittata, as does a final squeeze of lime.

Provided by Ali Slagle

Categories     breakfast, brunch, for two, lunch, quick, snack, weekday, weeknight, grains and rice, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 eggs
1 1/2 teaspoons fish sauce
1 cup cooked farro (or wheat berries, barley, spelt or rice)
2 tablespoons unsalted butter
1 shallot, coarsely chopped (about 1/4 cup)
1 Thai bird chile or 1/2 small jalapeño, thinly sliced (about 1/2 teaspoon)
1/2 cup loosely packed dill, cilantro and-or mint leaves
2 tablespoons thinly sliced scallions
1 lime, cut into wedges

Steps:

  • In a large bowl, whisk together the eggs and 1/4 cup water until bubbles form, then whisk in the fish sauce until combined. Using a rubber spatula, mix in the farro.
  • In an 8- or 9-inch nonstick skillet, melt the butter over medium heat. Add the shallot and chile, and sauté until softened, about 3 to 5 minutes.
  • Reduce the heat to medium-low, then pour in the egg-grain mixture. Using the rubber spatula, stir the eggs to mix in the shallot and chile. Let sit undisturbed until the edges of the eggs start to bubble and cook, just a minute. Then run your spatula across the bottom of the pan to pull the eggs from the edges to the center. Create holes in the center of the frittata as well, tilting the pan as needed so wet egg runs into the empty space created by your spatula. Continue pulling and agitating the eggs until the surface is wet but mostly set when you tilt the pan, about 7 to 10 minutes, depending on the size of your pan.
  • Smooth the top of the frittata, then cover with a lid or foil and let cook until the eggs are just set, about 5 minutes.
  • Meanwhile, combine the herbs and scallions in a small bowl, then squeeze in enough lime to lightly moisten (about 1 tablespoon or 1/4 lime). Toss with your fingers to combine.
  • Once the frittata is cooked, loosen the sides with your rubber spatula and slide onto a serving platter. Top with herbs and scallions and serve immediately with extra lime wedges on the side.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 1 gram, TransFat 0 grams

COASTAL CAROLINA MUFFIN-TIN FRITTATAS



Coastal Carolina Muffin-Tin Frittatas image

Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. -Shannon Kohn, Summerville, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

1/2 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons sugar
1 teaspoon seafood seasoning
1-1/3 cups refrigerated shredded hash brown potatoes
1 cup smoked sausage, chopped
1 can (8 ounces) jumbo lump crabmeat, drained
1/4 cup chopped roasted sweet red peppers
6 large eggs
1/2 cup heavy whipping cream
2 teaspoons Louisiana-style hot sauce
1/2 teaspoon salt
6 bacon strips, cooked and crumbled
1/4 cup thinly sliced green onions

Steps:

  • Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.

Nutrition Facts : Calories 223 calories, Fat 18g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 604mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

FRITTATA WITH LEFTOVER TURKEY



Frittata with Leftover Turkey image

A great breakfast or brunch idea using leftover turkey, or something different for dinner. We like to serve this with rashers of good bacon and hash browns.

Provided by Mike Stanfield

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
½ cup diced green bell pepper
½ cup diced scallions
½ cup sliced fresh mushrooms
2 cloves garlic, minced
½ teaspoon salt, divided
1 cup cubed leftover cooked turkey
6 large eggs
¼ teaspoon freshly ground black pepper
1 dash Worcestershire sauce
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a 10-inch cast iron skillet over medium heat; stir in bell pepper, scallions, mushrooms, and garlic. Saute until scallions are translucent, about 5 minutes. Add a pinch of the salt to extract moisture. Stir in turkey and cook until heated through, 5 to 10 minutes.
  • Whisk eggs, remaining salt, pepper, Worcestershire sauce, and cayenne in a small bowl; pour over turkey mixture. Cook until eggs start to set, about 5 minutes.
  • Place the skillet on the middle rack of the preheated oven and bake until eggs are set to desired level, 10 to 15 minutes.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 3.4 g, Cholesterol 305.6 mg, Fat 16.1 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 3.9 g, Sodium 424.7 mg, Sugar 1.5 g

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